Hang ‘Em High: How to Smoke Chicken on a Drum Like a Boss
Hanging chicken in a drum smoker isn’t just a flex — it’s an old-school technique that delivers juicy meat, crispy skin, and even heat from every angle.
Big Poppa’s “Hang ‘Em High” method is a nod to traditional California Rancho-style BBQ: simple, bold, and ridiculously effective. We start with a whole chicken, spatchcock it, split it into halves, season it like it owes us money, then hang it inside the drum at 300°F and let gravity + smoke do the heavy lifting.
The payoff? Chicken that drips with juice, bites clean, and comes off the hook looking like you run a BBQ cartel. (In the nicest way.)
🔥 Why Hanging Chicken Works So Well
- Even heat all around (no “one side burnt, one side pale” drama)
- Better fat rendering for crispier skin
- More smoke contact from every direction
- Fast cook time without sacrificing moisture
How to Hang Chicken in a Drum Smoker
1) Fire Up the Drum
Set your drum smoker to 300°F. Remove the main grate and install your hanging rack.
2) Spatchcock & Split
Remove the backbone with kitchen shears, flatten the chicken, then cut it into two halves. This cooks faster and hangs more evenly.
3) Season Like a Boss
Pat the chicken dry. Season all sides with Big Poppa’s Sweet Money Seasoning and a light sprinkle of sea salt. Let it sit 10–15 minutes until it “sweats.”
4) Hook It
Insert a hook through the thick thigh/leg area of each half. If anything looks floppy (technical term), tie it up with butcher’s twine or silicone ties so it cooks evenly.
5) Hang & Smoke
Hang leg-side down and close the lid. Cook about 40–45 minutes or until the breast reads 158–160°F.
6) Rest & Serve
Carefully remove from hooks and rest 5–10 minutes. Slice and serve — or throw it on top of Little Louie’s seasoned salad for a simple smoked feast.
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FAQ
What temp should I cook hanging chicken to?
Pull at 158–160°F in the breast, then rest. It will carryover to a safe finish and stay juicy.
How do I know when it’s done?
Use an instant-read thermometer in the thickest part of the breast, avoiding bone. Skin should be tight and golden, juices should run clear.
Can I do this without a hanging rack?
You’ll need hooks and a hanging system for this method. If you don’t have one, cook on the grate at 300°F and flip halfway through.
What’s the best wood for hanging chicken?
Fruit woods like apple or cherry are great. For bolder flavor, add a little hickory — not a whole forest, just a hint.
Can I use this same method for turkey or Cornish hens?
Yes. Cornish hens are perfect. Turkey works too, but you’ll need more time and sturdy hanging hardware.
Hang ‘Em High Smoked Chicken on the BPS Drum
4-6
15 minutes
513
American BBQ
Smoked Chicken, Drum Smoker Recipes
Big Poppa’s “Hang ‘Em High” chicken is a drum smoker classic. A whole chicken is spatchcocked, split into halves, seasoned with Sweet Money, and hung inside the drum at 300°F for even heat, crispier skin, and ultra-juicy results. This old-school hanging method gives smoke full access to every side of the bird, delivering a rich, flavorful finish in about 40–45 minutes.
Ingredients
1 whole chicken (3.5–5 lb)
Sea salt to taste
Optional: Butcher's twine or reusable silicone ties (for securing flaps)
Directions
Preheat drum smoker to 300°F. Remove grate and install hanging rack/hooks.
Spatchcock chicken by removing backbone. Flatten, then cut into two halves.
Pat chicken dry. Season all sides with Sweet Money and a light sprinkle of sea salt. Rest 10–15 minutes.
Insert a hook through the thick thigh/leg area of each chicken half. Tie loose flaps if needed.
Hang chicken leg-side down. Close lid and cook 40–45 minutes, until breast hits 158–160°F.
Remove carefully and rest 5–10 minutes. Slice and serve.
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